RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.7944
Energy (kCal)	1256.12
Carbohydrates (g)	40.7808
Total fats (g)	90.8258
Fatty acids, total saturated 20:0 (g)	0.1430
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7241
Fatty acids, total polyunsaturated 17:1 (g)	0.1397
Fatty acids, total trans-monoenoic (g)	1.5701
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0911
Fatty acids, total saturated 4:0 (g)	1.7144
Fatty acids, total trans (g)	1.9543
Riboflavin (mg)	1.4227
Tocopherol, beta (mg)	0.0544
Lactose (g)	24.6440
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0356
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0020
Fatty acids, total saturated 18:0 (g)	8.3732
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.2766
Proline (g)	8.8277
Fatty acids, total polyunsaturated 18:1 t (g)	1.3702
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.6679
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	77.9040
Copper, Cu (mg)	0.2231
Maltose (g)	0.0000
Zinc, Zn (mg)	10.4678
Total lipid (fat) (g)	90.8258
Vitamin K (phylloquinone) (g)	12.3630
Cholesterol (mg)	232.9400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0040
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2475
Menaquinone-4 (g)	17.3540
Phytosterols (mg)	29.8350
Folate, total (g)	44.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0634
Vitamin A, IU (IU)	2863.6200
Energy (kcal)	1256.1200
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2881
Fatty acids, total saturated 14:1 (g)	0.5881
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.9583
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.6440
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2574
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	15.8400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	5.2427
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0040
Magnesium, Mg (mg)	114.6200
Fatty acids, total saturated 16:0 (g)	22.1198
Carbohydrate, by difference (g)	40.7808
Vitamin D (IU)	9.7600
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	4.4274
Tyrosine (g)	4.1296
Potassium, K (mg)	787.3350
Fatty acids, total saturated 12:0 (g)	2.1083
Vitamin A, RAE (g)	794.7200
Serine (g)	4.1763
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.0883
Fatty acids, total trans-polyenoic 22:4 (g)	0.0139
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0178
Fatty acids, total saturated 22:0 (g)	0.0451
Fatty acids, total saturated 14:0 (g)	7.2290
Histidine (g)	2.5736
Isoleucine (g)	3.8403
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3188
Niacin (mg)	0.5610
Water (g)	505.9130
Fatty acids, total saturated 8:0 (g)	1.0135
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0139
Carotene, beta (g)	154.9400
Sodium, Na (mg)	581.8100
Iron, Fe (mg)	0.5546
Energy (kJ)	5260.7850
Ash (g)	9.1646
Caffeine (mg)	0.0000
Glycine (g)	1.3098
Fatty acids, total trans-polyenoic (g)	0.3841
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0040
Fatty acids, total saturated 18:2 undifferentiated (g)	4.0578
Fatty acids, total polyunsaturated (g)	5.0314
Vitamin E (alpha-tocopherol) (mg)	3.4668
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3163
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.4392
Vitamin D (D2 + D3) (g)	0.4880
Vitamin D3 (cholecalciferol) (g)	0.4880
Lysine (g)	6.4076
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0693
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.9800
Starch (g)	0.0000
Pantothenic acid (mg)	2.5191
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.6039
Fatty acids, total trans-polyenoic 18:3i (g)	0.0040
Thiamin (mg)	0.2463
Folate, food (g)	44.2000
Fatty acids, total saturated 20:1 (g)	0.1608
Fatty acids, total monounsaturated (g)	29.7460
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.4533
Fatty acids, total polyunsaturated 16:1 t (g)	0.2020
Fatty acids, total polyunsaturated 17:0 (g)	0.3772
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	100.5785
Fatty acids, total polyunsaturated 16:1 c (g)	0.9167
Fatty acids, total saturated (g)	47.0562
Vitamin B-12 (g)	8.2548
Calcium, Ca (mg)	2314.0950
Fatty acids, total saturated 10:0 (g)	1.8866
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.3349
Glutamic acid (g)	14.7574
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0059
Carotene, alpha (g)	1.9800
Vitamin E, added (mg)	0.0000
Retinol (g)	779.9400
Leucine (g)	7.3237
Folate, DFE (g)	44.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3782
Fiber, total dietary (g)	0.1440
Tryptophan (g)	0.9894
Threonine (g)	2.7105
Fatty acids, total polyunsaturated 18:1 c (g)	12.6106
Manganese, Mn (mg)	0.0795
Protein (g)	68.7944
Cryptoxanthin, beta (g)	3.9600
Fatty acids, total saturated 18:1 undifferentiated (g)	27.5653
Betaine (mg)	4.1295
Phosphorus, P (mg)	1548.5200
Tocopherol, gamma (mg)	0.2506

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Belgian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Clean endive and cut in half length wise. | 2. Cut small v-shape into the middle (core) and remove. | 3. This will help endive cook evenly. | 4. Sauté endive in olive oil till tender. | 5. Save pan and drippings. | 6. Take each endive and roll in one slice of ham. | 7. Place in a Pam sprayed baking dish. | 8. Heat pan drippings with 2 cups of milk. | 9. Add boullion and bring to a boil. | 10. Thicken with 2 talblespoons of corn starch mixed with 2 tablespoons of milk. | 11. When thick add 1/2 cup of cheese. | 12. Mix well and pour over endive. | 13. Top with remaining cheese. | 14. Bake at 350° for 1 hour or refrigerate and bake when you are ready. | 15. In Belgium this dish is served with Belgium (french) fries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	3		-	-	-	-
ham	6	slices	-	-	-	-
swiss cheese	1 1/2	1/2	778.14	2.8512	53.3808	61.3602
olive oil	1	tablespoon	119.34	0.0	0.0	13.5
milk	2	cups	297.68	23.3264	15.372	15.9576
milk	2	tablespoons	297.68	23.3264	15.372	15.9576
chicken bouillon cube	1		-	-	-	-
swiss cheese	1/2	cup	778.14	2.8512	53.3808	61.3602
cornstarch	2	tablespoons	60.96	14.6032	0.0416	0.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

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